do you brine?

Brine is water saturated with salt. Immersing meat in a brine will allow flavor to permeate the meat.

There are many variations, depending on what you are cooking. Milk or buttermilk can be used instead of water (especially for fried chicken). Herbs (thyme, basil, cilantro), vegetables(onions, celery, jalapenos!!), or sauces (wine, honey, molasses if barbecuing) can be added to the brine to add flavor. Substitute what you like! If I have the time, I always brine chicken. Brining gives poultry so much more flavor. Plan ahead, because brining is designed to be a long, slow soak. But when short on time, I cheat and add more salt to the water. It works in a pinch, but the longer method is preferred.

Basic Brine

A basic brining recipe is 1 cup salt to about 1 gallon of water.

Completely submerge meat in the salty liquid.

Soak covered, and chilled for about 1 hour per pound of meat.

Remove meat from brine and allow meat to thoroughly dry before cooking.

Cook meat as you wish, but do not add any more salt. (If frying chicken, add a little salt only to the dredging batter)


5 Responses to “do you brine?”

  1. tonya (mom) Says:

    don’t you think it also makes the chicken crispier when frying or baking? mama’s sure is crispier.

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